PROBLEM

HYPOTHESIS
MATERIALS
PROCEDURE
OBSERVATION
ANALYSIS
CONCLUSION
APPLICATION
ACKNOWLEDGEMENTS
NAMES
 Is it possible to turn milk into plastic with all
types of milk?
 Can the Milk Plastic resolve the environmental
issues?
 .
 Protein and Fat are the two main components.
We believe that fat is important than protein
when making plastic out of milk.
1. 1L of 3%Homogenised Cow milk
2. 1L of 3% Goat milk
3. 1L of 2%Cow milk
4. 1L of Coconut milk
5. 100 ml of Vinegar ( for each)
6. Food colouring
7. spoons
8. Cloth to strain
9. steel pot
10. Stove or microwave
1. Boil 1L of Milk
2. Add 100 ml of vinegar to warm milk
3. Stir the mixtures together, until curds form
4. Strain the curds
5. Weight the separated solids
6. Add food dye and mould it into samples
7. Cure the plastic in open air
8. Do strength test after a week of curing
9. Repeat these steps with the other milks you
have chosen for comparison
3% Goat Milk
 The liquid residue measured exactly 3 cups.
 The solid residue was weighed. The green
casein plastic felt rubbery and soft.
 A 5cm x 5cm x3cm mold sample and a small
ball of about 2.3 cm diameter.
 As the days went, the sample changed from
very soft and delicate to hard as a rock.
Coconut Milk
 Same procedure as with the goat milk was
repeated for Coconut milk.
 When we poured in 100ml of vinegar bubbles
started to form but no curds,
 So we poured in 100ml more of vinegar, the
coconut milk started to rise and bubbles
formed twice the size before but no curds
formed.
3.25% Homogenised Cow Milk
  The liquid residue measured more than 3 cups.
 The solid residue was weighed. The blue
plastic felt rubbery and soft.
 A 5cm x 5cm x3cm mold sample and a small
ball of about 3.5 cm diameter was created.
 As the days went, the sample changed from
very soft and delicate to harder.

2% Homogenised Milk
 The liquid residue measured more than 3 cups.
 The solid residue was weighed. The red plastic
felt rubbery and soft.
 A 5cm x 5cm x3cm mold sample was created.
 As the days went, the sample changed from
very soft and delicate to harder.

Results
Goat Milk 3.25% 2% Milk Coconut
 Homogenized
(3.25%) Milk Milk

Calories 140 160 130 80

Fat (g) 8 8 5 5
cholesterol (mg) 35 30 20 0
sodium (mg) 100 110 110 40
potassium (mg) 35
carbohydrates (g) 11 12 12 7
protein (g) 7 9 9 0.3

Food colour Green Blue Red

Solid mass (g) 97 129 106

Liquid residue (ml) 750 810 875 1000
samples (cm) 5x5x3 5x5x3 5x5x3 0
cm 2.3 3.5 0 0
Volume (cu.cm) 81.36 97.43 75 0
weight test (kg) 22.1 15.9 13.3 0
strength (kg/sq.cm) 0.884 0.636 0.532 0

Analysis
 Amount of Plastic Formed
120
100
80
Volume in cu. cm

volume
60
40
20
0
Goat Milk 3% Cow 2% milk Coconut
Milk milk
 Strength Comparison
1
0.9
0.8
Strength in kg per sq.cm

0.7
0.6
Strength
0.5
0.4
0.3
0.2
0.1
0
Goat Milk 3% Cow 2% milk Coconut
Milk milk
 Fat + Protein Content Comparison
18
16
14
12
10
In grams

Fat + Protein
8
6
4
2
0
Goat Milk 3% Cow Milk 2% milk Coconut
milk
Conclusion
 The volume of plastic formed seems to have a
direct correlation with the Fat and Protein
content of the milk.
 3% cow milk produced more plastic followed
by goat milk (3%) and then the 2% milk.
 Coconut milk had same fat content as 2% cow
milk, it was low on protein and that could be
why no plastics were formed.
 Plastic from Goat milk showed more strength
but could not explain why.
Application
This method of making plastic could reduce
pollution in the world because it is
biodegradable.
This is an environmentally friendly plastic as it
decomposes and doesn’t need petroleum unlike
the plastic we use now.
When using this method the greenhouse gases
and toxic smoke are not emitted.
 Acknowledgements
 Mrs. Bozzo
 Both of our parents
By: Sarah Korah
&
Sabrina Runco